Honey-Lime Grilled Salmon with Mango Salsa & Rice

Servings: 4
Prep time: 15 minutes
Cook time: 15–20 minutes
Total time: about 30–35 minutes

Ingredients

For the salmon

4 salmon fillets, about 5–6 oz (140–170 g) each
2 tbsp olive oil
2 tbsp fresh lime juice
1 tbsp honey
2 cloves garlic, minced
1 tsp smoked paprika
½ tsp ground cumin
½ tsp salt
¼ tsp black pepper

For the mango salsa

1 large ripe mango, diced
1 small avocado, diced
1 medium tomato, diced
¼ cup red onion, finely diced
¼ cup fresh cilantro, chopped
1–2 tbsp fresh lime juice
¼ tsp salt
Optional: a small amount of finely chopped jalapeño for heat

For the rice

1 cup long-grain white rice
1¾ cups water
½ tsp salt
1 tbsp lime juice
2 tbsp chopped cilantro

Directions

1. Cook the rice

Rinse the rice until the water runs mostly clear.
Add rice, water and salt to a saucepan.
Bring to a boil, then cover and reduce to low.
Cook for 15 minutes.
Turn off the heat and let it sit covered for 5 minutes.
Fluff with a fork and mix in lime juice and cilantro.

2. Make the salmon marinade

Mix olive oil, lime juice, honey, garlic, paprika, cumin, salt and pepper.

Place the salmon in the mixture and coat well. Let it marinate for 10–20 minutes in the refrigerator.

3. Cook the salmon

Heat a grill pan or skillet over medium-high heat.

Cook salmon 3–5 minutes per side, depending on thickness. The salmon should flake easily and reach 145°F (63°C) in the thickest part.

4. Make the mango salsa

Combine mango, avocado, tomato, red onion and cilantro.

Add lime juice and salt, then gently toss so the avocado doesn’t get mashed.

5. Assemble

Add a generous scoop of cilantro-lime rice to each bowl. Place the grilled salmon on top and spoon the fresh mango-avocado salsa over it.

Garnish with extra cilantro and a lime wedge.

Estimated Nutrition

Per serving:

Calories: ~620 kcal
Protein: ~40 g
Carbohydrates: ~58 g
Fat: ~25 g
Fiber: ~6 g
Sugar: ~17 g
Sodium: ~650 mg
Cholesterol: ~80 mg

Nutrition is an estimate and will vary with salmon size, rice portions, honey, and other ingredients.

Quick Q&A

Q: Can I use frozen salmon?
Yes. Thaw it completely in the refrigerator before marinating and cooking.

Q: Can I bake the salmon instead?
Yes. Bake at 400°F (200°C) for about 10–15 minutes, depending on thickness, until it reaches 145°F (63°C).

Q: Can I prepare the salsa ahead of time?
Yes, but add the avocado shortly before serving to help prevent it from browning.

Q: Can I use brown rice?
Absolutely. Brown rice will work well but usually needs more cooking time and liquid.

Q: What can I use instead of mango?
Pineapple or peaches can make a good fresh salsa alternative.

Q: Is the recipe spicy?
No. The basic recipe is mild. Add jalapeño if you want some heat.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.